| 1. |
Bring a large pot of water to a boil. |
| 2. |
Cook pasta until just tender, 9 to 11 minutes, or according to package directions. |
| 3. |
Meanwhile, cook sausage in a large non-stick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. |
| 4. |
Stir in garlic, arugula (or spinach) and tomatoes. |
| 5. |
Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm. |
| 6. |
Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. |
| 7. |
Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired. |
| 8. |
Note: for the biggest impact, make sure to use imported Italian cheese.
|
